John Myers
Contents
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Ingredients
To prove:
- 0,5 Zucchini
- 3 Shallots
- 1 middle Clove of garlic
- 1,5 tbsp Lemon-Orange oil with thyme, alternatively vegetable oil
- Sea salt and colored pepper from the mill
- 0,5 tsp Italian spice mix
- 4 Discs Kassel cold cuts
- 6 small slices Salami with hot peppers
- 100 Crumbled feta cheese
For the sauce: *
- 0,5 Vine tomato
- 3 Sun-Dried tomatoes in oil, drained
- 3 Green olives with paprika filling, drained
- 0,5 tbsp Parmesan cheese
- 0,5 tbsp Italian herb mixture frozen
- 1 tbsp Tomato paste
- 1,5 tbsp Water
- 2 turns Colorful pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Sugar
For painting:
- 1 Egg yolk
- 1 Shot Cream
Instructions
- Take the puff pastry out of the refrigerator and unroll it on a baking sheet lined with baking paper. Let rest until further processing. Clean and wash the zucchini. Peel off the shallots and the clove of garlic. Dice the zucchini, finely chop the shallots and garlic. Heat the oil in a pan and fry the vegetables in it for about 5 minutes. Season to taste with a little sea salt, colored pepper and the Italian spice mixture. Take it from the stove and let it cool off.
- Preheat the oven to 200 degrees (top and bottom heat). Cut the smoked meat and salami into cubes. For the sauce, scratch the tomato in a cross shape and pour boiling water over it. Peel off the skin, cut out the stalk and roughly chop the pulp just like the sun-dried tomatoes and olives.
- Put everything in the food processor together with the Parmesan, the herb mixture, tomato paste, water, salt, pepper and sugar and puree until smooth. Season again with the spices.
- Spread the sauce on the puff pastry, leaving approx. 1 cm free from the edge. Put the zucchini mixture on half of the batter, then spread the smoked pork and salami on top. Finally sprinkle 2/3 of the crumbled feta cheese over the top. Put the rest of the cheese to one side for now.
- Whisk the egg yolks with the cream. Brush the edge with it, then fold up the puff pastry. Press the edges together firmly using a fork. Brush the pastry all around with the egg yolk mixture. Bake in the oven for 15 minutes on the middle rack, then sprinkle with the rest of the feta cheese and bake until the calzone is golden brown.
- Let it rest for a while, then cut, arrange and serve. We ate the pizza as a main course, but it also tastes good as a starter. Depending on the size of the appetite, the amount is enough for 3-4 people, with a mixed salad of your choice. Have fun baking, tasted very good - crispy on the outside, nice and juicy on the inside :-).
- * Note: The photo shows twice the amount of tomato sauce, i. H. the ingredients for the sauce given here have been doubled. I frozen the other half of the sauce in advance. A quick basis for pesto, pasta sauces, Mediterranean tarte flambée, etc., which can be refined as desired and is practical when there is little time to cook.
- Link to lemon-orange oil: Oil: Lemon-orange oil with thyme
Nutrition
Serving: 100gCalories: 95kcalCarbohydrates: 7.6gProtein: 6.2gFat: 4.3g
